Kung Pao Chicken Salad

This simple salad has a ton of flavor. Enjoy the kung pao flavor you enjoy from takeout in a salad form at home!

5 from 4 votes

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Course: main dish

Cuisine: Asian

Diet: Low Lactose

Prep Time: 15

Cook Time: 12

Additional Time: 1

Total Time: 1 27

Servings: servings

Calories: 357kcal

Author: Michelle

Add trimmed chicken to a zip-top bag with 3/4 cup kung pao sauce. Seal and swish to coat. Return to fridge for 1-3 hours to marinate.
1 pound chicken breast, 3/4 cup kung pao sauce
Grill chicken 5-7 minutes per side until internal temperature reaches 160 degrees. Remove from grill and let rest while you prep the remainder of the salad.
Wash and dry lettuce, pepper green onions, snap peas, and carrots.
Over low heat, add peanuts to a saucepan to toast. Swirl every 30 seconds to avoid burning. Cook 2-3 minutes until you start to smell them, then remove from stove and let cool.
1/2 cup peanuts
In a small bowl, combine the remaining 1/3 cup kung pao sauce and oil. Use a fork to whisk until well combined.
1/3 cup kung pao sauce, 1/4 cup oil
Chop lettuce and pepper. Slice onions and prep peas. Peel and julienne carrots. Add lettuce to a large bowl. Add pepper, carrots, and snap peas atop the lettuce. Slice the chicken on the bias as thinly as possible and add atop the veggies. Sprinkle peanuts and green onion over the chicken.
2 heads Romaine lettuce, 1 red pepper, 1/2 cup snap peas, 2 carrots, 2 green onions
Add dressing over the salad and serve immediately.

Half the fun of salads is the ability to modify them to fit your personal tastes, it’s up to you. If you have a favorite ingredient that works with the flavors of the recipe, add it.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.